Apple Scraps Cider Vinegar

Instead of discarding the often overlooked parts of the apple, create a tangy and flavourful cider vinegar that can be used in dressings, marinades, pickling, and more. You can save and store apple peels and cores in the freezer until you have enough to make the scrappy apple vinegar.  Apple scrap vinegar is super simple to make; all you need is apple scraps, water, sugar, and a glass jar.

PREPARATION

STEP 1: Clean jars and essentials are essential. Scrub and sterilise the jars in hot water.

STEP 2: Purified water works best for this. Chlorine-treated water kills the microbes that allow the fermentation process to happen. You can use filtered water or fill a jug with water and leave it on the counter overnight, and the chlorine will evaporate.

METHOD:

Fill a clean jar three-fourths of the way with the apple scraps, cores, peels, and even pieces of apple. Push down the apples. Leave some space at the top.

Stir the sugar and water together to dissolve. It is one tablespoon of sugar to one cup of water, so gauge how much water you will need depending on the size of the jar.

Pour the water and sugar mixture over the apples, leaving some space at the top. Push the apples down, ensuring they are completely covered. If you have a fermenting weight, place it inside the jar; use this to keep the apples submerged. If you do not have one, don't worry; just push the apples down as best you can.

Don't close the jar; cover it with a cloth or coffee filter. Use a rubber band to secure it. Place it in a dark cupboard, shaking the jar every day or so. After two weeks, strain the liquid.

Pour the strained liquid into a clean jar and put the lid on. Store it in a dark cupboard for another 2-4 weeks to ferment a little more.

You will know it's ready when the smell resembles vinegar. Taste the vinegar, and if you feel it needs more time, ferment it for longer for a stronger flavour.

Once you are happy with the flavour, seal and store it in a jar in the fridge for 1 year.

You may see a film forming on the top; this is what we call a "mother" or "scoby." Reserve this for the next batch of apple scrap vinegar, as it will speed up the fermentation process.

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